Apple Pecan Arugula Salad

This Apple Pecan Arugula Salad is fresh, flavorful, and so delicious! Gloriously gluten-free and vegetarian, this speedy salad is sure to be a hit! Recipe yields 4 side salads or 2 lunch-sized salads.

Course Salad

Cuisine American, Vegetarian

Keyword Apple Pecan Arugula Salad

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 194kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2.5 ounces baby arugula (½ a 5 oz package)
1 small/medium honeycrisp apple (or try with fuji, pink lady, or jazz apples)
¼-⅓ cup crumbled feta
¼ cup chopped pecans (toasted - see instructions)

CLASSIC VINAIGRETTE

3 TBSP extra virgin olive oil
1 TBSP red wine vinegar
½ tsp dijon mustard
⅛ tsp fine sea salt
⅛ tsp freshly ground black pepper
a pinch of sugar or drizzle of honey if desired (optional)

Instructions

TOAST THE PECANS

Preheat oven to 350ºF.
Spread chopped pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 4-5 minutes. Check nuts at 4 min and keep an eye on them for remainder of the bake time.
Set aside to cool and continue crisping.

MAKE THE DRESSING

For less dishes to wash, add dressing ingredients (minus the sugar/honey) to a large salad bowl and whisk well to emulsify.
Dip an arugula leaf in to taste and add a pinch of sweetener if desired. Skip for a tart dressing.

SALAD TIME!

Thinly slice apple. For a little apple goodness in every bite, cut the slices into wedges
Add arugula, sliced or diced apples, and crumbled feta to the dressing bowl.
Mix to coat the greens with dressing and add toasted pecans. Taste and season with any additional salt and/or pepper desired. Dig in right away and enjoy!

Notes

Toasted walnuts, almonds, pistachio nuts, or a combination of toasted nuts all work fantastic in this salad.

Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition